There’s a certain magic to a dessert that doesn’t take itself too seriously. Our Oreo Cookie Dirt Pudding recipe is the absolute embodiment of that playful spirit. It captures the childlike joy of digging in the garden, complete with rich, dark “soil” and maybe even a few wriggly gummy worms. This is my go-to recipe when I need something that feels both nostalgic and genuinely delicious without spending hours in the kitchen. It’s a wonderfully textured dessert, layering a silky, tangy cream cheese pudding with the unmistakable crunch of chocolatey Oreo crumbs.

What we love most is the contrast. You get that initial gritty, sandy texture from the cookie “dirt,” which then gives way to an unbelievably smooth and luscious pudding underneath. It’s the kind of dessert that gets people talking and smiling. It works beautifully for children’s birthday parties, laid-back family gatherings, or simply for an evening when you fancy a spoonful of something truly fun. The presentation alone, especially when served in a clear trifle bowl or individual plant pots, is enough to make anyone’s eyes light up.

Recipe Overview

This Oreo Cookie Dirt Pudding recipe layers a velvety, no-bake cheesecake-style pudding with crushed Oreo cookies to create a delightful “dirt” effect. The flavour is a balance of rich chocolate, tangy cream cheese, and sweet vanilla. I’ve tested this with various brands, and I find that using full-fat cream cheese and double cream yields the richest, most stable pudding that sets beautifully every time.

Prep Time: 25 minutes
Cook Time: 0 minutes
Chill Time: 4 hours
Total Time: 4 hours 25 minutes
Servings: 8-10 people
Difficulty: Easy
Why You’ll Love This Oreo Cookie Dirt Pudding Recipe
Rich, Layered Flavours: The combination of tangy, smooth cream cheese filling and the deep cocoa flavour of the Oreo cookies is just sublime. It’s not overly sweet, allowing the distinct tastes to shine.
Comes Together in Under 30 Minutes: The active preparation time is minimal. Once you assemble it, the refrigerator does all the hard work, making it a brilliant make-ahead dessert.
A Truly Flexible Recipe: You can serve this in one large trifle bowl, individual glasses, or even small, clean plant pots for a whimsical touch. Feel free to add gummy worms, chocolate rocks, or edible flowers on top.
Ideal for Family Celebrations: This dessert is a showstopper for birthdays, barbecues, and family get-togethers. It’s engaging and fun for all ages to eat.
Family Tested and Adored: My nephews are the official taste-testers for this one, and they ask for it constantly. It’s one of those recipes that always gets compliments and disappears fast.
Oreo Cookie Dirt Pudding Recipe
⏱️ 25 min prep  •  🍳 0 min cook  •  👥 12 servings

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Ingredients You’ll Need

For the best results, we recommend using full-fat ingredients where specified, as they provide the richest flavour and best texture. I always reach for Philadelphia Original for the cream cheese; its consistency is consistently reliable for no-bake desserts like this one.

For the Oreo “Dirt”:
450g Oreo cookies (about 3 standard packs)
For the Pudding Filling:
225g full-fat cream cheese, softened to room temperature
115g unsalted butter, softened to room temperature
200g icing sugar, sifted
500ml double cream, cold
1 teaspoon vanilla extract
100g instant vanilla pudding mix (the kind you just add milk to)
700ml whole milk, cold
For Decoration (Optional):
Gummy worms or snakes
Fresh mint sprigs

Sara’s Tip: Make sure your cream cheese and butter are properly at room temperature. Cold ingredients will result in a lumpy filling that’s impossible to smooth out. I usually take them out of the fridge an hour before I start.

How to Make Oreo Cookie Dirt Pudding

The process is all about creating distinct layers that come together beautifully when you take a spoonful. We’ll build the pudding first, then layer it with our crunchy cookie dirt.

Create the “Dirt”: Place the entire Oreo cookies (filling and all) into a food processor. Pulse until they resemble coarse, sandy soil. If you don’t have a food processor, you can place them in a sealed plastic bag and crush them with a rolling pin. Set aside about 200g of the crumbs for the top layer.
Start the Cream Cheese Base: In a large mixing bowl, use an electric hand mixer or a stand mixer to beat the softened cream cheese and softened butter together on medium speed until completely smooth and free of lumps, about 2-3 minutes.
Sweeten the Base: Add the sifted icing sugar and vanilla extract to the cream cheese mixture. Beat on low speed to combine, then increase to medium-high and beat for another 2 minutes until the mixture is light and fluffy.
Whip the Cream: In a separate, chilled bowl, whip the cold double cream until it forms stiff peaks. You can learn more about achieving the perfect consistency from BBC Good Food’s guide. Be careful not to over-whip, or it will turn grainy. I find that once I see clear tracks from the whisk, I stop and check frequently.
Combine Gently: Carefully fold the whipped cream into the cream cheese mixture using a spatula. Use gentle, sweeping motions to keep the air in the cream, stopping as soon as it’s combined. Set this bowl aside.
Make the Pudding: In another large bowl, whisk together the instant vanilla pudding mix and the cold whole milk for about 2 minutes, or until it starts to thicken.
Final Fold: Gently fold the thickened vanilla pudding into the cream cheese and whipped cream mixture. Continue folding until everything is evenly incorporated and the colour is uniform.
Assemble the Layers: Choose your serving dish (a 3-litre glass trifle bowl works well). Sprinkle a thin layer of the reserved Oreo crumbs on the bottom. Spoon half of the pudding mixture over the crumbs and spread it evenly. Top with about half of the remaining Oreo crumbs.
Final Layers and Chill: Add the rest of the pudding mixture, spreading it out to the edges. Finish with the 200g of Oreo crumbs you set aside at the beginning, covering the entire surface.
Chill to Set: Cover the dish with cling film and refrigerate for at least 4 hours, or preferably overnight. This allows the pudding to set fully and the flavours to meld. Just before serving, decorate with gummy worms and mint sprigs.
Tips From My Kitchen
Temperature is Key: For the smoothest possible pudding, your cream cheese must be at room temperature. If it’s even slightly cool, it will create tiny lumps when beaten with the butter. Let it sit on the counter for a good hour.
The Secret to Flavour: The chilling step is not optional! I learned that letting this dessert sit overnight makes a huge difference. The Oreo crumbs soften ever so slightly where they touch the pudding, and all the flavours have time to marry into something truly special.
Make-Ahead Magic: This dessert is ideal for making the day before you need it. Simply assemble it fully, cover it tightly, and keep it in the fridge. All you’ll need to do before serving is add the decorations.
Storage Savvy: Leftovers can be stored, covered, in the refrigerator for up to 3 days. The cookie topping will get softer over time, but it remains incredibly tasty. I do not recommend freezing this dessert as the texture of the pudding can become watery upon thawing.
Delicious Variations to Try

While the classic recipe is a firm favourite, it’s also a fantastic base for a little creative experimentation. Here are a few ideas we’ve tried and loved.

A Boozy Twist: For an adult version, add 2-3 tablespoons of Baileys Irish Cream, Kahlúa, or a chocolate liqueur to the cream cheese mixture along with the vanilla. It adds a lovely warmth and complexity.
Vegan Dirt Pudding: This adapts very well! Use a good quality vegan cream cheese, dairy-free butter, and whip a can of chilled, full-fat coconut cream instead of double cream. Use a plant-based milk like oat or almond milk for the pudding. Most Oreos are accidentally vegan, but always check the packaging.
Different Cookie “Dirt”: Don’t have Oreos? This works wonderfully with other biscuits. Try crushed Biscoff for a caramel-spiced version, or even chocolate bourbon biscuits for a different chocolatey note.
What to Serve With This Oreo Cookie Dirt Pudding

This is a rich and satisfying dessert that stands proudly on its own. It’s a wonderful way to finish a meal, especially a lighter main course that won’t leave you feeling too full to enjoy pudding.

After a Savoury Main: It’s a fantastic treat after a simple and flavourful dinner. We often have it after something like our Lemon Garlic Chicken, as the contrast between the zesty main and the sweet dessert is delightful.
A Scoop of Ice Cream: A small scoop of high-quality vanilla bean or chocolate ice cream on the side is a simple but decadent addition.
Drink Pairing: A freshly brewed coffee or an espresso cuts through the richness beautifully. For an alcoholic pairing, a coffee liqueur or a sweet stout would be a fantastic match.
Frequently Asked Questions
Can I make this Oreo Cookie Dirt Pudding ahead of time?
Absolutely! In fact, I highly recommend it. Making it 24 hours in advance gives the pudding ample time to set firmly and for the flavours to deepen. Just hold off on adding the gummy worms until you’re ready to serve so they don’t become hard in the fridge.
Why is my pudding runny?
The most common reason for a runny pudding is not using instant pudding mix. Ensure your box says “instant” or “no-cook.” Using cold milk is also crucial for it to set properly. Lastly, make sure you whip your double cream to stiff peaks; under-whipped cream won’t provide enough structure.
How do I store leftovers?
Cover the dish tightly with cling film or transfer leftovers to an airtight container. It will keep well in the refrigerator for up to 3 days. Be aware that the top layer of Oreo crumbs will soften over time, but it will still be delicious.
Can I use a pre-made whipped topping instead of double cream?
You can, but it will change the flavour and texture. Pre-made toppings are often much sweeter and have a lighter, airier consistency. If you use one, you may want to reduce the icing sugar in the cream cheese mixture slightly to compensate. For the richest taste, I always recommend using real double cream.
Can I use a different flavour of pudding mix?
Yes, this is a great way to customise it! Chocolate or butterscotch instant pudding mix are both fantastic alternatives that work really well with the Oreo and cream cheese flavours.

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Oreo Cookie Dirt Pudding Recipe
A fun and easy no-bake dessert featuring layers of creamy vanilla pudding and crushed Oreo ‘dirt’, perfect for parties and a kid-friendly treat.
Course: Dessert
Cuisine: American
Keyword: Cookie, Dessert, Dirt, Oreo, Oreo Cookie Dirt Pudding Recipe, Pudding, Recipe
Prep Time: 25m
Total Time: 265m
Servings: 12 servings
For the Oreo “Dirt”

• 450 g Oreo cookies about 3 standard packs
  For the Pudding Filling
• 225 g full-fat cream cheese softened to room temperature
• 115 g unsalted butter softened to room temperature
• 200 g icing sugar sifted
• 500 ml double cream cold
• 1 teaspoon vanilla extract
• 100 g instant vanilla pudding mix the kind you just add milk to
• 700 ml whole milk cold
  For Decoration (Optional)
• Gummy worms or snakes
• Fresh mint sprigs
  1) Create the “Dirt”: Place the entire Oreo cookies (filling and all) into a food processor. Pulse until they resemble coarse, sandy soil. If you don’t have a food processor, you can place them in a sealed plastic bag and crush them with a rolling pin. Set aside about 200g of the crumbs for the top layer.
  2) Start the Cream Cheese Base: In a large mixing bowl, use an electric hand mixer or a stand mixer to beat the softened cream cheese and softened butter together on medium speed until completely smooth and free of lumps, about 2-3 minutes.
  3) Sweeten the Base: Add the sifted icing sugar and vanilla extract to the cream cheese mixture. Beat on low speed to combine, then increase to medium-high and beat for another 2 minutes until the mixture is light and fluffy.
  4) Whip the Cream: In a separate, chilled bowl, whip the cold double cream until it forms stiff peaks. You can learn more about achieving the perfect consistency from BBC Good Food’s guide. Be careful not to over-whip, or it will turn grainy. I find that once I see clear tracks from the whisk, I stop and check frequently.
  5) Combine Gently: Carefully fold the whipped cream into the cream cheese mixture using a spatula. Use gentle, sweeping motions to keep the air in the cream, stopping as soon as it’s combined. Set this bowl aside.
  6) Make the Pudding: In another large bowl, whisk together the instant vanilla pudding mix and the cold whole milk for about 2 minutes, or until it starts to thicken.
  7) Final Fold: Gently fold the thickened vanilla pudding into the cream cheese and whipped cream mixture. Continue folding until everything is evenly incorporated and the colour is uniform.
  8) Assemble the Layers: Choose your serving dish (a 3-litre glass trifle bowl works well). Sprinkle a thin layer of the reserved Oreo crumbs on the bottom. Spoon half of the pudding mixture over the crumbs and spread it evenly. Top with about half of the remaining Oreo crumbs.
  9) Final Layers and Chill: Add the rest of the pudding mixture, spreading it out to the edges. Finish with the 200g of Oreo crumbs you set aside at the beginning, covering the entire surface.
  10) Chill to Set: Cover the dish with cling film and refrigerate for at least 4 hours, or preferably overnight. This allows the pudding to set fully and the flavours to meld. Just before serving, decorate with gummy worms and mint sprigs.
  This pudding is best made a day ahead to allow the flavors to meld. Store covered in the refrigerator for up to 3 days.
  calories 630 protein 3 fat 38 carbohydrates 56 fiber 1 sugar 37 sodium 350 saturated_fat 5
   

I hope you and your family have as much fun making (and eating!) this Oreo Cookie Dirt Pudding as we do. It’s more than just a dessert; it’s an experience that brings a little bit of playful joy to the table. If you give this recipe a try, I’d absolutely love to hear how it went. Please leave a comment below and let me know your thoughts!
Happy cooking,
Sara Gomez